This spicy black bean and roasted corn soup is a great make ahead soup that can be made a day in advance. The flavor actually improves if the flavors are allowed to meld for a day.
1cupdried black beans,soaked for 4 to 12 hours, cooked, or 1 x 400 g can of black beans (about 2 cups cooked)
2cupsfresh corn,cut fresh from cob (about 3 cobs) or frozen corn kernels (thawed)
2tablespoonextra virgin olive oil
2small yellow onions,finely chopped
1stalk of celery,diced
1medium red bell pepper,diced
1fresh red chili pepper,seeds removed and finely chopped
sea salt and freshly ground pepper,to taste
grated cheddar cheese,garnish
1lime,cut into wedges, for serving
Preheat the oven to 375ºF / 190ºC.
If you are using soaked dried beans, drain and rinse them. Put them in a large saucepan with 4 cups (1 liter) of water and bring to a boil. Reduce heat to a simmer, and cook, partially covered, until the beans are tender, but still hold their shape (al dente). Depending on how dry the beans were, this can take between 45 minutes to 2 hours. Since beans expand as they cook, add warm water periodically during the cooking process to keep the beans covered. If using canned then drain and rinse well. Set aside.
While the dried beans are cooking, toss the corn kernels with 1 tablespoon of the olive oil. Spread evenly on the baking sheet and sprinkle with sea salt. Bake for 25 to 30 minutes, stirring a couple of times, until the corn just starts to brown a little bit.
In a large saucepan, heat 1 tablespoon oil over medium heat. Add onion, celery and red pepper, cook until translucent, about 4 minutes. Add garlic, cumin, chili powder, and red chili, cook, stirring often, until fragrant, about 2 minutes.
Stir in the black beans and chicken broth and simmer for 10 minutes. Add more water or chicken broth for a soupier consistency, if desired.
Add corn and simmer until heated through, about 3-5 minutes. Stir in the chopped cilantro. Divide soup among 4 bowls and garnish each portion with grated cheese and lime wedges. Serve hot. Enjoy!